5 Delicious crock pot recipes Can Made in 20 Minutes

 You are at home and suddenly the guest, your friends arrive and you have a short time for meal so don’t worry here we will provide you the recipes which are made in up to 20 minutes you just take the ingredients and assemble and just step down in the stove no any further process required after 20 minutes the meal is ready for you this is most easy way to make the dinner or any of dish there are a number of crock pot recipes that you can make in your home without any extra effort or any experience so we are providing you the 5 best crock pot recipes that you can made in up to 20 minutes at your Home

1. Crock pot Chicken Alfredo

Easy crock pot chicken Alfredo Pasta recipe is easy AND delicious!

You are going to love this super simple crock pot chicken Alfredo casserole recipe!

Crock pot Chicken Alfredo dale


  • 1 lb. boneless skinless chicken breasts
  • 2 c. heavy cream
  • 1 c. low-sodium chicken broth
  • 4 tbsp. butter, softened
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 lb. rigatoni
  • 1/3 c. freshly grated Parmesan
  • Freshly chopped parsley, for garnish


  • In a slow cooker, add chicken, heavy cream, butter, and broth. Season with garlic powder, Italian seasoning, salt, and pepper.
  • Cook on high for 2 hours, until chicken is cooked through. Transfer to a plate and shred with two forks, then set aside.
  • Add rigatoni and Parmesan to slow cooker, and cook until rigatoni is tender, 20 to 25 minutes more.
  • Return chicken to slow cooker and toss to combine. Garnish with parsley before serving.

2. Crock Pot Turkey Tetrazzini

Use your leftover Thanksgiving day turkey to make this easy to cook comfort food in the slow cooker!

Easy Slow-Cooker Turkey Tetrazzini


  • 1 (10.5 oz) can cream of chicken or mushroom soup
  • 1 cup Pr-ogres  vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup dry white wine
  • 2 cups diced cooked turkey breast
  • 2 cups broken uncooked spaghetti noodles
  • 1 cup frozen peas
  • 1 cup shredded Parmesan cheese, divided
  • 1/4 cup chopped white onion
  • 2 tablespoons chopped pimientos
  • 1 (4.5 oz) jar sliced mushrooms, drained
  • 1 teaspoon dried parsley
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch nutmeg


  • Lightly spray bottom and sides of a slow cooker with cooking spray.
  • In a large bowl, stir together soup, broth, cream and wine. Add turkey, noodles, peas, 1/2 cup Parmesan cheese, onion, pimientos, mushrooms, dried parsley, paprika, salt, pepper and nutmeg. Stir until just combined.
  • Pour mixture into prepared slow cooker. Sprinkle top with remaining Parmesan cheese.
  • Cover and cook on LOW 4 to 5 hours until noodles are tender. Serve topped with chopped fresh parsley and more salt and pepper to taste.

3.   Slow Cocker Island Barbecue Turkey Legs


·        4-6 turkey legs

·        ½ cup ketchup

·        5 tablespoons of apple cider vinegar

·        1 tablespoon Worcestershire Sauce

·        4 tablespoons of dark brown sugar

·        1 teaspoon Liquid Smoke

·        1 cup crushed pineapples drained

·        ½ cup chopped onions

·        seasoning salt and ground black pepper


  • Lightly grease inside of Crock Pot with a Cooking Spray or use a Slow Cooker liner bag.

  • Place turkey legs inside the slow cooker and sprinkle with seasoning salt and pepper.

  • In a mixing bowl or large measuring cup, combine the remaining ingredients; spoon over the turkey legs and turn to coat legs well. Cover and cook on LOW for 6 hours or on high for 4 hours.

Serve with a starch and veggie then sit back and relax with the family or with a good movie – enjoy!


4. Crock Pot Spaghetti and Meat balls


  • 1 lb. ground beef
  • 1/4 c. bread crumbs
  • 1/4 c. freshly grated Parmesan
  • 1/4 c. freshly chopped parsley
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp. kosher salt
  • 1/2 tsp. crushed red pepper flakes
  • For the sauce
  • 2 (28-oz.) cans crushed tomatoes
  • 2 tbsp. tomato paste
  • 1/2 yellow onion, finely chopped
  • 2 tsp. dried oregano
  • 1 clove garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • Red pepper flakes
  • 1 c. low-sodium chicken broth
  • 3/4 lb. spaghetti
  • Grated Parmesan, for garnish
  • Freshly chopped parsley, for garnish


  • Make meatballs: In a large bowl, mix together ground beef, bread crumbs, Parmesan, parsley, egg, salt, and crushed red pepper flakes. Form into 16 meatballs and place in the bottom of a Crock Pot.
  • In another large bowl, mix together crushed tomatoes, tomato paste, onion, oregano, and garlic. Season with salt, pepper and a pinch of red pepper flakes. Pour sauce over meatballs. Cover Crock Pot with lid and cook on high for 3 hours or on low for 6, until meatballs are cooked through.
  • During the last hour of cooking add chicken broth and spaghetti to Crock Pot, breaking noodles in half to fit. Replace lid and continue cooking for the remaining hour.
  • Garnish with Parmesan and parsley before serving.

5. Crock Pot Pizza Pasta Casserole


  • 2 tablespoons olive oil
  • 1 to 1 1/2 pounds lean ground beef
  • 4 to 6 ounces pepperoni slices
  • 1 large onion (chopped)
  • 1 medium green bell pepper (seeded, chopped)
  • 2 cloves garlic (minced)
  • 1 jar (14 ounces) pizza sauce
  • 1 can (14.5 ounces) stewed tomatoes (chopped)
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon dried leaf basil
  • 1/2 teaspoon red pepper flakes (crushed)
  • 2 teaspoons sugar (granulated)
  • Dash of salt and freshly ground black pepper
  • 1-pound penne, ziti, or rigatoni
  • 1/2 cup Parmesan cheese (shredded)
  • 8 ounces mozzarella cheese (shredded)


  • Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring, until no longer pink. Add the pepperoni and cook, stirring, for about 2 minutes longer. With a slotted spoon remove the beef and pepperoni to the slow cooker.
  • Add the onion and bell pepper to the skillet and cook, stirring, until the onion is translucent. Add the garlic and cook, stirring, for 2 minutes longer. Transfer to the slow cooker. Add the pizza sauce, tomatoes, oregano, basil, crushed pepper, and sugar to the slow cooker. Stir to blend ingredients.
  • Cover the slow cooker and cook on low for 4 to 6 hours or cook the sauce on high for 3 to 4 hours.
  • About 15 minutes before the sauce is done, cook the pasta in boiling salted water until “al dente” as directed on the package. Drain well.
  • Stir the drained pasta into the sauce mixture. Stir in half of the Parmesan cheese and half of the mozzarella cheese. Sprinkle the sliced olives over the top and then top with the remaining Parmesan and mozzarella cheese. Cover and continue cooking on low for 15 minutes.
  • Alternatively, combine the drained hot pasta with the sauce and half of the Parmesan and mozzarella cheeses and transfer to a 3-quart baking dish. Top with the sliced olives and remaining Parmesan and mozzarella cheese. Bake at 350 F for about 15 to 20 minutes, or until the cheese has melted and the sauce is hot and bubbling.


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